Sauces for dressing vegetable salads. Delicious salad dressings: with vinegar, with mustard, instead of mayonnaise, with nuts. Dressings for pasta and rice salads

Fresh vegetables are a low-calorie source of vitamins and elements necessary for the human body. Nutrition will not be rational without including these products in the menu. Vegetable salads are popular all over the world, as they are healthy and tasty at the same time, and require a minimum of time to prepare. But they are not always prepared and eaten correctly. A salad dressing made from fresh vegetables needs a special one: it highlights the delicate taste of the products and makes them as healthy as possible.

Cooking features

Even a novice cook can wash, chop and mix fresh vegetables. But this mixture will turn into a salad only after it is seasoned with sauce. This ingredient plays a big role; it can make a snack taste good or taste bad, increase the benefits of a dish or make it harmful. Making a salad dressing may take even more time than preparing the main ingredients, but the results are worth it. To ensure that it always meets your expectations, you need to know a few rules for preparing salad dressings from fresh vegetables:

• Fresh vegetables are valued for being rich in vitamins. Without being subjected to heat treatment, they retain maximum benefits. However, a number of elements are fat-soluble, these are vitamins A, E, K, D. Without fats, they are not absorbed by the body. Salad dressing made from fresh vegetables should be based on fatty foods: cream, sour cream, butter. Otherwise, you will get much less benefit from the snack than you could.
• If you are watching your figure, do not put a lot of fatty foods in the sauce, and the dressing itself is enough to add just enough to cover the vegetables. The vegetables themselves do not have high energy value, but salad dressing can make a snack made from them high in calories.
• You should not add a lot of spicy and strong-smelling ingredients to the salad dressing - they will clog the taste and aroma of the vegetables themselves. The sauce in the appetizer should not add salt.
• Use only fresh, high-quality products to prepare the dressing, otherwise you will spoil the dish, making it, if not hazardous to health, then at least unpleasant to the taste.

Mayonnaise, which many people are used to dressing salads with, is not very suitable for snacking on fresh vegetables, as it has too strong a taste, high energy value and can be harmful. There are many alternative sauce recipes for dressing vegetable salads, which are gentler and healthier, and better harmonize with the taste of fresh vegetables. Be careful when choosing a dressing, and your fresh vegetable salad will turn out tasty and healthy.

Cream-based salad dressing for fresh vegetables

• onion (preferably white) – 75 g;
• butter – 20 g;
• cream 33% fat – 100 ml;
• filtered water – 50 ml;
• olive oil – 100 ml;
• ground white pepper - a pinch;
• salt - to taste.

Cooking method:

• Peel the onion and chop it using a grater, blender or meat grinder.
• Melt the butter in a frying pan, add onion puree, stir, and simmer for 2-3 minutes.
• Add spices and water. Add salt to taste. Simmer until the water in the pan has evaporated by at least half.
• Pour in olive oil, mix thoroughly.
• After 2 minutes, pour in the cream, whisk and leave on the heat for another 1-2 minutes.
• Transfer the sauce to a blender bowl and blend to obtain a smooth consistency.

A delicate sauce with a creamy structure based on cream will give the salad pleasant creamy notes and a delicate taste. Vegetables will digest well with it. This version of salad dressing belongs to French cuisine, which is famous for its sauces.

Fresh vegetable salad dressing based on orange juice

• oranges – 0.5 kg;
• pumpkin seeds (hulled) – 50 g;
• olive oil – 320 ml;
• brown sugar – 5 g;

Cooking method:

• Wash and dry the fruit. Cut them into 2 parts and squeeze out the juice. It is better to use a special citrus juicer to maximize the yield of the drink.
• Grate the zest from one fruit.
• Clean the pumpkin seeds.
• Fry them in one spoon of vegetable oil.
• Add sugar and zest, pepper. Fry everything together for a couple of minutes.
• Pour in freshly squeezed orange juice and wait until it starts to boil.
• Pour olive oil into a mixing container and add the contents of the pan. Whisk.

Before using the salad dressing, let it cool to room temperature. This dressing will transform the taste of a familiar snack, enriching your menu with new dishes. The benefits of vegetables will be complemented by the benefits of fruits.

Fresh vegetable salad dressing based on balsamic vinegar

• balsamic vinegar – 50 ml;
• olive oil – 40 ml;
• honey – 10 ml;
• cloves – 1 pc.

Cooking method:

• Melt honey and mix it with vinegar.
• Pour the mixture into the frying pan, throw the cloves into it. Simmer over low heat until the volume of the mixture is reduced by half.
• Combine with chilled olive oil and whisk.

The cloves must be removed from the sauce before dressing the salad; they are only needed to give the sauce a spicy aroma. If the appetizer includes fresh herbs and tomatoes, then the dressing prepared according to this recipe will suit perfectly.

Fresh vegetable salad dressing based on lemon and olive oil

• olive oil – 100 ml;
• lemon – 1 pc.;
• ground black pepper - a pinch;
• dried Italian herbs – 5 g;
• salt - to taste.

Cooking method:

• Wash the lemon, blot it with a napkin, squeeze the juice out of it.
• Add salt, pepper, herbs. Stir.
• Combine with olive oil and whisk until smooth.

Dried Italian herbs in this recipe can be replaced with fresh basil, taking 20 g of it. If desired, you can add a pinch of lemon zest to the sauce to give the dish a unique aroma. This is one of the most common recipes for seasonal vegetable salad dressing. The sauce is popular due to its versatility.

Fresh vegetable salad dressing with yolk and mustard

• vegetable oil (olive, sunflower or other) – 60 ml;
• chicken egg – 1 pc.;
• apple cider vinegar (6 percent) – 100 ml;
• sugar – 5 g;
• salt - to taste;
• table mustard – 5 ml;
• ground black pepper - a pinch.

Cooking method:

• Boil the egg hard. Once cooled, peel. Cut into two parts, remove the yolk.
• Place the yolk in a bowl and mash it with a fork.
• Add mustard, grind the yolk along with it.
• Add salt, pepper, sugar. Rub again.
• Pour in oil and vinegar. Whisk to obtain a homogeneous mixture.

The salad dressing made according to this recipe is universal, but it harmonizes especially well with a salad that includes tomatoes or radishes.

Yogurt-based fresh vegetable salad dressing

• unsweetened yogurt – 0.25 l;
• lemon juice – 40 ml;
• honey – 10 ml;
• table mustard – 5 ml;
• grated orange zest – 5 g.

Cooking method:

• Squeeze the juice from the lemon, melt the honey to a liquid consistency. Stir.
• Add mustard and orange zest. Stir.
• Combine the resulting mixture with yogurt. Whisk with a whisk or blender until the sauce has a uniform consistency.

Yogurt sauce is suitable for any salads made from fresh vegetables, but snacks containing cucumbers, dill, and parsley are especially tasty with it. If mushrooms are included in the salad recipe, it is also better to give preference to this version of the sauce.

A simple recipe for fresh vegetable salad dressing

• lemon juice or white wine vinegar (3 percent) – 60 ml;
• olive or other vegetable oil – 40 ml;
• salt, ground black pepper - to taste.

Cooking method:

• Combine lemon juice or vinegar with oil.
• Add salt and pepper.
• Beat well with a whisk.

This dressing is suitable for both fresh and boiled vegetables. It is often called vinaigrette.

There are many options for dressing salad from fresh vegetables. They are based on yogurt, sour cream, olive oil or cream. It is almost necessary to add an ingredient that gives the dressing sourness, most often vinegar or lemon juice. Preparing most sauces does not require much skill and does not take much time. A properly selected dressing will not only improve the taste of the salad, but also make it more healthy.

A survey conducted by nutritionists left them somewhat confused. Every tenth of the girls surveyed prefer to eat salads without any dressing. Meanwhile, it is precisely this that gives the dish its exquisite taste. In our article we will tell you about delicious and, importantly, low-calorie dressings.

Salad dressings. A little history

The long and colorful history of salad dressings dates back to ancient times. More than five thousand years ago in China, various variations of soy sauce were used to dress salads, and two thousand years ago in ancient Babylon, greens and vegetables were mixed and sprinkled with vegetable oil and vinegar before serving.

In Ancient Egypt, salads were seasoned with a mixture of vegetable oil and vinegar, with the obligatory addition of oriental spices. And the most popular sauce in our country, mayonnaise, first appeared on the tables of the French aristocracy about two hundred years ago.

Salad dressings can be divided into two types. The first, most popular for green and vegetable salads, is dressings based on a mixture of vegetable oil and vinegar, for example, vinaigrette dressing.

The second includes all thick dressings such as mayonnaise, cream, sour cream, yogurt and buttermilk dressings. Thick dressings are more often used for salads, which include ingredients such as meat, poultry, fish, and boiled “winter” vegetables.

Which salad dressing should Slim Girl choose?

Salad dressing - vegetable oil

Salad dressing - sour cream, yogurt, kefir

Sour cream (yogurt, kefir) is good because in addition to fats it contains bifidobacteria, which help digest coarse fiber. This means that by seasoning your salad with a fermented milk product, you can avoid unpleasant bloating and gurgling in your stomach!

Salad dressing - vinegar, lemon juice

One of the most commonly used vinegars when making salad dressings is wine vinegar. Although you can always replace it with lemon juice.

White wine vinegar is much softer and more delicate than red wine vinegar. It is used mainly in fresh vegetable salads. White wine vinegar pairs well with mild oils, such as sunflower oil.

Especially long-aged red wine vinegar contains quite a lot of acid and therefore goes well with rich nut and olive oils. This vinegar goes great with green leafy vegetables.

Vinegar based salad dressing

Ingredients:

• 2 tbsp. vinegar (preferably white wine) or freshly squeezed lemon juice
• 6 tbsp. olive oil
• 1 tsp mustard (preferably Dijon)
• salt, black pepper

Preparation:

Mix vinegar, mustard and salt in a small container and let sit for 10-15 minutes. Using a whisk, thoroughly whisk the olive oil into the vinegar, adding it in a thin stream. Be careful not to beat too long, otherwise the sauce may thicken. At the very end, add ground black pepper, stir and serve immediately.

Lemon salad dressing

Ingredients:

• 100 g vegetable oil
• juice of 2 lemons
• 1 head of crushed garlic
• 1 tbsp. l. mustard powder.

Preparation:

Beat everything in a mixer.

Homemade mayonnaise. Recipe

But mayonnaise, so beloved by us, does not bring any benefit. Just extra calories and flavorings that stimulate your appetite. Either way - homemade mayonnaise.

The easiest way is to prepare mayonnaise in a blender. This method makes it possible to prepare a very tender and airy mayonnaise, which is perfect as a salad dressing.

Ingredients:

• 1 large egg
• 1 ¼ cups olive oil
• 1 tsp dry mustard
• 1 tsp. Sahara
• 1 tsp salt
• ¼ tsp. white pepper
• 1 - 2 tsp. lemon juice

Preparation :

All ingredients must be at room temperature. Break the egg into a blender bowl, add mustard, sugar, salt, pepper, a quarter cup of olive oil and beat everything together until the mixture is well mixed. Then pour in another half cup of oil and lemon juice in a thin stream and continue whisking for about another minute. With the remaining half cup of butter, begin adding one tablespoon at a time, whisking constantly until the mixture thickens.

Mustard salad dressing

Ingredients:

• mustard flour 2 tbsp. spoons
• wine or apple cider vinegar 1 tbsp. spoon
• brown sugar 1 teaspoon
• piece of black pepper

Preparation:

Mix all the ingredients with water in a Pyrex container and stir until you get a smooth dough. Place the vessel in a pot of boiling water and stir until the dough begins to boil. After 10-15 minutes, remove the vessel with mustard from the boiling water. Homemade mustard can be stored for a very long time.

Curd salad dressing

Ingredients:

• cottage cheese 100 g
• milk 1 glass
• sugar
• cumin or mustard

Cooking method:

1. Grind the cottage cheese with a wooden spoon.
2. Rub the grainy cottage cheese through a sieve or grind it through a meat grinder, season with spices, add milk, and grind into a homogeneous sour cream mass.
3. Dilute dry cottage cheese with more milk, and fatty cottage cheese with less milk.

Garlic salad dressing

Ingredients:

• vinegar 3% 100 g
• vegetable oil 100 g
• mustard 10 g
• sugar 10 g
• garlic 3 cloves
• salt and ground black pepper to taste

Cooking method:

Finely chopped garlic is ground with salt, sugar and pepper, mustard is added, diluted with vinegar, combined with vegetable oil and mixed into a homogeneous sour cream mass.

Parsley salad dressing

Ingredients:

• 125 g mayonnaise
• 10 g fresh parsley leaves
• 60 ml sour cream
• 1 tbsp. l. red wine vinegar
• 1 tsp. anchovy paste
• 1/4 tsp. ground black pepper

Cooking method:

Mix all ingredients in a mixer until smooth, scraping down the sides as needed.

Italian sauce

Ingredients:

• 100 ml homemade mayonnaise
• 2-3 tbsp. l. wine vinegar
• 2 tbsp. l. low-fat sour cream and vegetable oil
• dried oregano (1 tsp), 1 clove garlic (chopped)
• herbs and salt

Cooking method:

Mix all ingredients until smooth in a blender.

Salad dressing for meat eaters

Ingredients:

• low-fat kefir (100 ml)
• 50 g homemade mayonnaise
• 1 tbsp. red wine vinegar
• clove of garlic (can be replaced with garlic powder)
• a pinch of salt
• parsley, dill and green onions

Cooking method:

Mix all ingredients well with a whisk. You can also marinate meat in this sauce for grilling over coals.

Dandelion salad dressing

This is an incredibly tasty and very light dressing.

Ingredients:

• 10 dandelion flowers
• 2-3 cloves of garlic
• 20-30 g butter
• 2 dandelion leaves
• 1 tsp. mustard (you can use Dijon).

Cooking method:

Soak dandelion leaves and flowers in cold water for a few minutes, rinse and chop together with garlic (use a blender or meat grinder). Add the remaining ingredients to the resulting mass and mix well. The sauce goes well with vegetable dishes and salads.

Greek salad dressing Tzatziki

Served with meat dishes.

Ingredients:

• 300 ml yogurt
• 3 tbsp. l. olive oil
• 1 fresh cucumber
• 2-3 cloves of garlic
• 2 tbsp. l. white wine vinegar

Cooking method:

Peel the cucumber and grate on a coarse grater. Squeeze the juice, salt the cucumbers, add garlic, vinegar, yogurt and olive oil. Mix everything thoroughly.

Spicy sauce

This complex and enchanting recipe will be appreciated by real gourmets!

You will need:

• 50 ml soy sauce;
• 35 ml sesame oil;
• 200 ml lemon juice;
• 30 ml balsamic vinegar;
• 200 g ginger root;
• 20 g garlic;
• 90 ml olive oil;
• 20 g chili pepper.

Preparation: Peel the garlic and ginger and pass through a fine grater, then remove the seeds from the pepper and pass through too. Place the ingredients in a bowl, add oils, sauce and squeezed juice. Mix. Finally, add vinegar and stir again.

Honey mustard dressing

You will need:

• 1 spoon of sugar;
• 120 ml vinegar;
• 240 g homemade mayonnaise;
• a spoonful of finely chopped onion;
• a spoonful of mustard;
• 170 g honey;
• ¼ spoon of salt and ground pepper;
• 1 spoon of chopped parsley;
• 120 ml vegetable oil.

Preparation: mix mayonnaise and vinegar with mustard, add honey, sugar, pepper, onion, salt and chopped parsley. While stirring continuously, pour in the oil in a thin stream. The mass should become homogeneous.

Orange dressing

You will need:

• 2 spoons of honey;
• 60 ml orange juice;
• 3 tablespoons of wine vinegar (red);
• 1 spoon of olive oil;
• 1.5 spoons of Dijon mustard.

Preparation: mix the products in a jar with a closed lid. Shake thoroughly and place in the refrigerator to brew. Shake again before use.

Proper nutrition can be tasty and varied, especially if you use a variety of sauces and dressings. The main rule that you must always remember is to use only freshly prepared sauce!

You will be surprised, but even if you replace the usual mayonnaise or vegetable oil in the most ordinary vegetable salad with a special salad dressing (sauce), the dish will sparkle with completely different colors, become much tastier, more aromatic, and in some cases even healthier. I bring to your attention a small selection of both light, quick and made from improvised salad dressings, as well as exotic, but very tasty!

All-purpose salad dressing

Products
100 ml lemon juice
400 ml vegetable oil (to your taste, I like corn oil)
1 tbsp. Dijon mustard (prepared mustard)
1 clove of garlic
2 tsp coarse salt (less fine)
1 tsp freshly ground pepper
0.5 tsp honey
3 tsp soy sauce

The proportions of the ingredients in the salad dressing are approximate; I made all the measurements along the way, so don’t be afraid to change or adjust anything to suit your taste.
The main ingredients of salad dressing are oil, lemon juice and mustard. The rest is not important for creating the base, it’s for taste.
Throw it into the blender, whack-whack, you're done!
Don't have a blender? Garlic through a press, all into a jar with a lid, and shake well.
The dressing saves me a lot of time in the kitchen, not only as a salad vinaigrette, but also works great as a sauce when roasting vegetables like asparagus, cauliflower or broccoli. Even potatoes sprinkled with it will be good in the oven. Chicken or fish - everything takes on an ennobled appearance and taste.
So, if I don't have time for anything else, I feel free to take the bottle of this sauce out of the refrigerator, drizzle it on what I'm going to bake, throw it in the oven and calmly go about my business without worrying about dinner.
In this regard, I always have this dressing in the refrigerator, and I prepare a lot of it at once (reduce the number of ingredients if you don’t need as many). In a closed glass container, vinaigrette salad dressing can be stored for several weeks without losing its taste. You just need to shake it periodically, because... the emulsion breaks down over time.

Sesame dressing- for me, this sesame salad dressing is simply irreplaceable. I use this dressing for vegetable salads and also add it to boiled potatoes. The dishes are very aromatic.

Products
Lemon juice - 2 tbsp. l. or
Red or white wine vinegar - 2 tbsp. l.
Olive oil - 4-6 tbsp. l.
Mustard - 1 tsp.
White sugar - 1/8 tsp.
Honey - 1 tbsp. l.
Fresh ginger (chopped) - 1 tsp.
Sesame seeds (roasted) - 1 tbsp. l.
Fresh parsley (chopped) - 1 tbsp. l.
Salt and ground black pepper

Place all ingredients in a small deep bowl and whisk well.

If you use this dressing for leaf salad, then you need to take 4 tablespoons of oil, and for dressing potatoes it is better to use 6 tablespoons for a given amount of ingredients.

Spicy dressing for vegetable salads- You can make an unusual salad from the most ordinary vegetables. All you need is the “secret ingredient” - the original salad dressing.

Products
Lemon juice - 50 ml
Garlic - 2 cloves
Ground red pepper - 0.25-0.5 teaspoons
Cumin - 1.5-2 teaspoons
Salt - 0.5 teaspoon
Vegetable oil (preferably olive) - 50 ml
Parsley - 0.5 bunch
This amount of dressing is enough to prepare a salad of 400-500 g of vegetables.

So, squeeze the juice out of the lemon. Peel and squeeze the garlic.
Mix juice, garlic, pepper, cumin, and olive oil. Beat thoroughly with a fork.
Chop the parsley.
Add herbs to the sauce and stir. Leave for 10 minutes.
The dressing is great for vegetable and mushroom salads.

Gas station "In Kamchatka"- instead of the usual mayonnaise for vegetable salads, try using this salad dressing with horseradish and sour cream yolks.

Sour cream 1 cup
grated horseradish 4 tbsp. spoons
sugar 3 teaspoons
yolk 2 pcs.
lemon 1 pc.
herbs (dill, parsley) to taste

Whisk the sour cream with the yolks and mix with horseradish, add sugar, salt, lemon juice, chopped herbs and mix.

Sour cream dressing with lemon- suitable for vegetable and fruit salads

Products
Boiled egg (yolk) - 1 pc.
Vegetable oil - 3 tbsp.
Juice of half a lemon
Sour cream 20% - 100 g
Salt - 1 pinch
Pepper - 1 pinch
Sugar - 1 pinch

Remove the yolk from a boiled chicken egg.
Rub the yolk through a sieve.
Pour vegetable oil into the yolk and stir thoroughly.
Squeeze the juice from half a lemon.
Add lemon juice, sour cream, and salt to the yolk with butter. Season with ground black pepper and sugar.
Mix well.
Sour cream dressing with lemon is ready.

Yogurt and herb dressing- This green yogurt dressing can be used to dress salads or serve with ready-made main courses.

Products

Mustard - 2 tsp.
White wine vinegar - 2-3 tbsp. l.
Sunflower oil - 4 tsp.
Fresh parsley (chopped) - 2 tbsp. l.
Green onion (chopped) - 2 tbsp. l.
Fresh tarragon (chopped) - 2 tbsp. l.
Watercress (chopped) - 1 tsp.
Salt and ground black pepper

Place mustard, yogurt, vinegar and oil in a food processor or blender. Salt and pepper. Grind at medium speed until smooth. Add parsley, onion, tarragon and watercress. Grind for a few more seconds. Pour the prepared yogurt and herbs dressing into a saucepan.

Salad dressing- This yogurt salad dressing has a delicate structure and excellent aroma. This dressing can be used to flavor any salads.

Products
Natural yogurt - 1 1/4 cups
Mustard - 1 tsp.
Lemon juice - 2-3 tbsp. l.
Sunflower oil - 4 tsp.
Salt and ground black pepper

Place all ingredients in a food processor, add salt and pepper. Mix on medium speed until smooth.

Yogurt Salad Dressing with Green Onions m - think about how to replace mayonnaise in a salad? Try the yogurt dressing!

Products
Natural yogurt - 125 ml
Lemon - 0.5 pcs.
Green onions - 5-10 g
Mayonnaise - 1 tbsp.
Salt - 0.25 tsp.
Ground pepper - 0.25 tsp.

Place yogurt in a bowl.
Squeeze lemon juice and add mayonnaise.
Salt and pepper to taste.
Chop green onions. Mix everything thoroughly.

Salad dressing- the easiest and most convenient way to prepare salad dressing. You don't even have to wash the dishes!

Vegetable oil 125 ml
sugar 10 g
lemon juice 1 pc.
ground pepper to taste
salt 15 g
mustard on the tip of a knife

Place everything in a bottle, cap it and shake until the contents turn into a homogeneous mass.

Mayonnaise salad dressing- this salad dressing will give your dish a slight hint of sourness.

Products
Mayonnaise "Provencal" - 100 ml
Sugar - 0.5 tbsp.
Table mustard - 1 tsp.
Wine vinegar - 1 tbsp. l.
Vegetable oil - 50 ml
Salt - 1 chip.

Mix mustard with mayonnaise until smooth.
Add sugar, salt. To stir thoroughly.
Pour in wine vinegar and vegetable oil. Lightly whisk salad dressing.
Mayonnaise salad dressing is ready. You can prepare a salad.

Garlic dressing for vegetable salads- Vegetable salads can be dressed with this dressing, and you can also pour over herring before serving.

Products
Olive oil - 1/2 cup

Garlic (minced) - 1-2 cloves
Mustard - 1 tsp.
Sugar - 1/2 tsp.
Salt and black pepper

Combine all ingredients in a small container with a tight-fitting lid. Shake well for about 1 minute.
Store in a glass container in the refrigerator (no more than a month).

Raspberry vinegar- I needed raspberry vinegar for another tasty treat. I was tired of rushing around the shops in search of this rarity and decided that if preparing raspberry vinegar is not difficult, it’s easier to make it yourself... Indeed... =)) Raspberry vinegar is good for dressing salads, marinades for fish and meat, and some preparations for the winter .

Products
Fresh raspberries - 200 g
Granulated sugar - 1 tbsp. l.
Table vinegar - 500 mg

Sort 100 g of raspberries.
Add granulated sugar.
Mash the raspberries and sugar with a fork...
and transfer to a jar.
Heat the vinegar a little and pour it over the berries.
Close the jar tightly and leave in a cool place for 2 days.
- Strain the vinegar into a jar and add the remaining raspberries...
Strain the vinegar into a jar and add the remaining raspberries.
Let it brew for another 8-10 days.
Pour into a bottle.
You can store raspberry vinegar at room temperature.

Herbal Vinaigrette Sauce- the recipe is used for dressing salads from fresh vegetables. Vinaigrette sauce is also added to various marinades.

Products
Olive oil or other vegetable oil - 1/2 cup
White wine vinegar or lemon juice - 3 tbsp. l.
Freshly chopped herbs (such as parsley, mint, chives) - 1 1/2 tbsp. l.
Mustard - 1 tsp.
Sugar - 1/2 tsp.
Salt and ground black pepper

Place all ingredients in a deep bowl and lightly whisk. Add salt or pepper if necessary.
Use the vinaigrette immediately or pour into an airtight container and refrigerate. This dressing can be stored refrigerated for up to 3 days. Shake the sauce container well before use.

Flavored Olive Oil- The first time I tried flavored olive oil was at a pizzeria. It was supposed to be poured onto pizza for heat and spice. I was still surprised: “Well, why didn’t I think of doing this myself?” I suggest you try it!

Products
Hot pepper
Bay leaf
Rosemary
Thyme
Sage
Olive oil

1. Wash all ingredients and dry well, otherwise the oil will become moldy.
Dry, uncrushed seasonings and pepper will also work.
2. Cut the pepper into pieces. Place all ingredients in a clean, dry jar.
3. Pour in olive oil. The content must be completely covered.
4. Leave for at least 1 month. Of course, the longer it sits, the better.
You can use flavored olive oil for salad dressing, pizza or bruschetta. For meat and fish.

Healthy dressing for sweet salads- to prepare this salad dressing you only need lemon, honey and cinnamon. And, of course, a good mood!

Products
Lemon (juice only) - 0.5 pcs.
Honey - 2 tbsp. spoons
Cinnamon - 0.25-0.5 teaspoons

Cut the lemon and squeeze the juice out of one half. Add honey.
Mix thoroughly and add cinnamon.
This dressing can be poured over a salad of apples, carrots, kiwi, and bananas. You can also use sweet salad dressing as a sauce for casseroles or pancakes.

French Vinaigrette- the recipe is classic, but quite relevant. Vinaigrette sauce is usually considered a salad dressing, but it goes great with vegetables (like green beans or boiled potatoes), fried chicken or fish, and many other dishes.

Products
Wine vinegar (balsamic vinegar or lemon juice) – 1/4 cup
Mustard (Dijon) – 1 tbsp. l.
Coarse salt
Freshly ground black pepper
Sugar
Extra virgin olive oil – 3/4 cup
*
If desired, add any of the following ingredients to the main sauce:
Pressed garlic – 1/2 clove
Green onions, chopped – 1/4 cup
Cheese – 1/4 cup grated Parmesan (if there is lemon juice in the sauce)
or 1/2 cup crumbled blue cheese
Fresh herbs (thyme, parsley, tarragon), chopped - 2 tbsp. l.

In a small bowl, mix vinegar with mustard, 1/4 tsp. salt, 1/8 tsp. pepper and a pinch of sugar.
Slowly add the olive oil and whisk the mixture for a few minutes until emulsified. (You can combine the ingredients in a blender, or by shaking them in a sealed jar.)
Store the Vinaigrette in an airtight container in the refrigerator for up to 2 weeks. Shake well before use.

Products
Red wine vinegar - 1/4 cup
Dijon mustard - 1 tbsp. l.
Table salt - 1/4 tsp.
Ground black pepper - 1/4 tsp.
Extra virgin olive oil, first cold pressed - 1/2 cup

In a small bowl, combine vinegar, mustard, salt and pepper and whisk well.
Then, without ceasing to beat, add olive oil, beat until smooth. Makes a total of 3/4 cup sauce.
Pour vinaigrette sauce (vinaigrette dressing) into a tightly sealed container and place in the refrigerator (classic vinaigrette sauce can be stored in the cold for up to 3 days).

Products
sunflower oil 300 g
egg yolk 3 pcs.
table mustard 50 g
vinegar 3% 650 g
sugar 50 g
ground pepper to taste

Place table mustard and raw egg yolks in a bowl, add salt, sugar and grind with a spatula. Then, with continuous stirring, pour in the oil in a thin stream and beat in the same way as mayonnaise sauce, then dilute with vinegar and strain.

Mustard dressing for salads- will successfully replace mayonnaise and allow you to serve familiar salads in a new way.

Products
vegetable oil 0.66 cups
yolk 2 pcs.
mustard 2 teaspoons
vinegar 3% 1 cup
granulated sugar 0.5 tbsp. spoons
salt to taste
ground black pepper on the tip of a knife

Place the raw yolks in a saucepan, add mustard, sugar, pepper, salt and grind it all well until a homogeneous mass is formed.
Then pour in the cooled vegetable oil in a stream, continuously stirring with a paddle in one direction until an elastic mass is formed. Dilute the resulting mass with vinegar.
Strain the prepared mustard salad dressing.

Oil-vinegar dressing

Products
vinegar 3% -1 tbsp. spoon
vegetable oil 3 tbsp. spoons
finely chopped greens 3 tbsp. spoons
ground pepper to taste
salt to taste

Dissolve salt in vinegar and mix with oil. Close the lid and leave for 15-20 minutes. Pour boiling water over the greens and drain the liquid immediately. Place the steamed greens in a mixture of vinegar and oil and mix thoroughly.

Mustard dressing

Products
vegetable oil 150 g
yolk 2 pcs.
mustard 25 g
vinegar 3% - 250 ml
sugar 25 g
salt 10 g

Place mustard and raw egg yolks in a glass, porcelain or enamel bowl and grind. Add salt and sugar and mix thoroughly. Stirring continuously, pour in the oil in a thin stream. Then pour in the vinegar, add the pepper and mix again. You can add 2-3 tbsp. spoons of thick sour cream. The taste of the dressing will become milder.

Salad dressing with sour cream

Products (for 1 serving)
vegetable oil 125 g
vinegar 125 g
sugar 1 teaspoon
salt 0.5 tsp
pepper 1 pinch
sour cream 0.75 cups

Mix sugar, salt, ground pepper, dilute with table vinegar and add vegetable oil. At the end add 3/4 cup sour cream.

French gravy

For 4-6 servings you will need:
- 125 ml vegetable oil;
- 1 teaspoon of sea salt;
- 4 tbsp. freshly squeezed grapefruit or orange juice,
- 2 chopped tomatoes,
- 1 tablespoon fresh fennel or 1/2 teaspoon dried fennel
- 1/4 teaspoon pepper.
Add any chopped fresh herb or seeds, such as cumin.
Place all ingredients in a bowl or screw top jar and mix or shake until combined.

Salad dressing- an excellent dressing option for salads made from vegetables, meat or potatoes.

Products
Medium fat mayonnaise - 3/4 cup
Ketchup without additives - 1/4 cup
Fresh parsley leaves - 2 tbsp. l.
Onion (chopped on a fine grater) - 1 tbsp. l.
Worcestershire sauce - 1/4 tsp.
Mustard powder - 1/4 tsp.
Hot sauce (like Tabasco) - 3 drops

Place mayonnaise, ketchup, parsley, onion, Worcestershire sauce, mustard powder and hot sauce in a blender.
Pulse until smooth.
Pour the sauce into a pitcher or glass jar, seal tightly and place the salad dressing in the refrigerator.
The salad dressing can be refrigerated for up to three days.

Walnut-garlic dressing

Products
walnut kernels 20 pcs.
garlic 0.5 heads
white bread 100 g
vegetable oil 0.5 cup
grape vinegar 1 teaspoon
or lemon (juice) 0.5 pcs.

Grind the peeled nut kernels in a porcelain mortar, add chopped garlic, and grind until a uniform mass is obtained. Then add white bread soaked in water and squeezed out (without crusts) and thoroughly grind this mass in an enamel bowl, gradually adding vegetable oil. When the mixture thickens, add lemon juice or grape vinegar and mix again.

Refueling “Warsaw style”

Products
sour cream 0.5 cups
eggs 2 pcs.
sugar 4 teaspoons
salt 0.5 tsp
lemon 1 pc.
greens to taste

Whisk the sour cream with the eggs, add salt, sugar and lemon juice. Add chopped dill and green onions, stir

Garlic sauce with herbs- excellent garlic sauce will decorate and enliven meat and fish dishes.

Products
Garlic - to taste
Greens (dill, parsley, cilantro, basil, arugula) - to taste
Mayonnaise - to taste

Peel and crush the garlic in a garlic press.
Wash and finely chop the greens.
Add mayonnaise and mix everything thoroughly.

Vinegar infused with lemongrass, ginger and garlic- this aromatic vinegar will complement vegetable salads well and is perfect for meat marinades

Products
Lemon grass - 2 stems
Garlic (peeled) - 3 cloves
Ginger (chopped) - 1 tbsp. l.
Rice wine vinegar - 1 glass

Wash and dry the lemon grass. Finely chop. Cut the garlic cloves into halves.
Place lemon grass, garlic and ginger in a glass container.
Heat vinegar in a saucepan over medium heat until boiling. Remove from heat, cool to room temperature, and pour into a jug with ingredients. Leave to cool completely, cover and place in a dark, dry place. Use after at least 2 weeks.

Salad dressing- this universal salad dressing is suitable for any vegetable salads, and you can also serve this salad dressing as a sauce for main courses.

Products
Mayonnaise 60% fat - 1/2 cup
Sour cream 15% fat - 1/4 cup
Fresh parsley leaves - 1/2 cup
Red wine vinegar - 1 tbsp. l.
Anchovy paste - 1 tsp.
Freshly ground black pepper to taste

In a blender, combine mayonnaise, sour cream, parsley, vinegar, anchovy paste and 1/4 teaspoon black pepper. Puree to a paste. Pour the prepared sauce into a tightly sealed container. Store salad dressing in the refrigerator for no more than three days.

Salad dressing

Prepare salad dressing from mayonnaise, sour cream, lemon juice, sugar, salt, pepper and chopped herbs, taken to taste, pour over the salad and serve immediately.

Dressing with herbs and lemon juice

Products
vegetable oil 100 g
vinegar 3% - 50 g
lemon 50 g
dill greens 20 g
or parsley 20 g
sugar to taste
ground black pepper to taste

The vinegar is combined with squeezed lemon juice, mixed with vegetable oil, finely chopped herbs and adjusted to taste with salt, sugar and ground pepper.

Salad dressing

Products
onion 1 pc.
dill 4 g
cilantro 4 g
capers 15 g
vinegar 3% - 75 g
olive oil 85 g
salt 3 g
coriander greens to taste

Rub boiled egg yolks through a sieve, mix with dry mustard, salt, pepper and finely chopped onions, dill, coriander, capers. Carefully change vinegar, olive, corn or sunflower oil and pour in the prepared mixture, mix again

Refueling

Products
walnut 0.25 cup
or pine nut 0.25 cup
fresh basil 1 cup
garlic 1 clove
lemon juice 0.25 cup
olive oil 0.25 cup
water 0.25-0.7 cups

Finely grind in a blender: 1/4 cup fresh walnuts or pine nuts.
Add to blender and blend with nuts until smooth: 1 cup fresh basil leaves, chopped 1 small clove garlic 1/4 cup fresh lemon juice 1/4 cup extra virgin olive oil 1/4 - 2/3 glasses of water.

Wild West Salad Dressing
in a plastic container mix 1/2 cup kefir, 2 tbsp. light mayonnaise, 2 tbsp lemon juice, 1 tsp. apple cider vinegar, a little Tabasco sauce, 1 crushed clove of garlic and 1 tablespoon chopped cilantro. Close the container tightly with the lid and shake well

Hippie Salad Dressing
Blend 1/2 cup grated carrots, 2 tbsp Japanese rice wine, 2 tbsp wine vinegar, 1 tsp chili sauce, 1 tsp minced ginger root, 450 g soft tofu, 1 minced small clove of garlic.

Asian Citrus Salad Dressing
mix 2 tablespoons peanut oil, 1 tablespoon sesame oil, 2 tablespoons wine vinegar, 4 tablespoons fresh orange juice, 2 tablespoons each lemon juice, soy sauce, honey and mustard

Tahini Salad Dressing
Grind in a blender 1 cup of grated carrots, 1/4 cup of sesame paste, juice of 2 lemons, 1 tablespoon of honey. Salt to taste

Old Ranch Salad Dressing
mix 1/2 cup low-fat kefir, 2 tablespoons light mayonnaise, 1 tablespoon apple cider vinegar, 1 crushed small clove of garlic, 1 tablespoon finely chopped herbs (basil, parsley, cilantro, thyme), 1/2 teaspoon mustard and a pinch Chile

MORE REFILLINGS:
1) I buy an avocado and wait until it ripens. I don’t take stone ones, I take round ones with the hint that they will soften someday. I wrap it in a bag with an apple or banana so that it gets ready faster. This is the most whole fatty product, in a blender I add water and garlic or salt and water, or just a drop of soy sauce and again water, I get a decent amount of sauce. If you plan to eat the salad not immediately, then add lemon juice - otherwise the avocado sauce will darken on the surface.

2) juicy and light dressings: just grind an orange or persimmon in a blender - with or without spices. In season, strawberries and berries are also great.
I pour this dressing over grated root vegetables or salad greens, such as spinach. I add banana slices or a couple of dried fruits - for a sweet tooth -)

3) thick and sweet dressing made from banana, ground pure, or with a spoon of lemon juice or spices, from curry and chili to cinnamon and cardamom. When eating separately, it is better to add sweets to greens and vegetables, not protein foods.

4). with beets it’s just classy and looks very beautiful.. winter -))

5) in the summer I take raw yolks (chickens from a neighbor) - with parsley and tomatoes it’s very tasty, although simple.. but the yolks contain lecithin, I think it’s good.

6) rather not about the dressing, but about the salad itself: I’ve made it a rule to have vegetable salads to maintain my figure, but I’m still too lazy to cut carrots, beets and zucchini, of course - for me, a cool option is to grind fresh cauliflower in a food processor - it turns out " rice" in 30 seconds, and it’s already very tasty to season it with any thick natural sauce from this list

Examples of delicious combinations:

Sauce of crushed orange with coriander powder and black pepper (for example, with grated beets, beets and prunes/dried persimmons)
- sauce from ground persimmon or banana: for the hot side - with chili, for the spicy side - with curry and ginger, for the sweet side - with cinnamon or ground cardamom, nutmeg powder, with a drop of lemon juice
- a hearty sauce made from avocado, crushed with water and sea salt, a drop of lemon juice. Optional: with garlic, parsley or dill, with a drop of soy sauce
- complete imitation of boiled beets in mayonnaise:
sauce: grind 1 avocado with a tablespoon of honey, 2 tbsp. lemon juice, 2-3 cloves of garlic and sea salt and pepper to taste
Grate 2 small beets, finely chop 2-3 stalks of celery, optionally sprinkle with walnuts, season with sauce, let stand for 1-2 hours: during this time the beets will soften, as if boiled, and soak
*kelp or wakame seaweed are quite appropriate in this salad, both options are great to always have on hand - they are stored for a long time, rich in iodine and other microelements

The most satisfying sauce made from nut butter or soaked nuts: Almond or cashew paste is ground with water, soy sauce, a splash of lemon juice, pepper, mustard, ground nutmeg or curry (for example, a combination of cashew paste with lemon juice, mustard and nutmeg nut will give a hearty and completely natural imitation of mayonnaise, although lemon sourness and nutmeg are enough for me).

The most delicate sauces will be made with cashew paste, the healthiest are probably with almond paste, because, among other things, almonds are one of nature’s best sources of calcium and a good source of many other micro- and macro-elements and fats that are needed to it was satisfying - in natural concentration.

Almond paste + water + cinnamon and salt + optional, baked pumpkin until soft (for example, on boiled broccoli or green beans) - TERRIBLY TASTY
- dressing of cashew paste with lemon juice, water and nutmeg (for example, on steamed green beans, on grated carrots)
- dressing from almond paste with garlic and soy sauce (on cauliflower ground to a couscous state, with olives, apple slices, wakame seaweed soaked for 5 minutes // dressing from almond paste perfectly softens the spiciness of fresh cabbage or sprouts, balances the sharp taste of sauerkraut cabbage)
- dressing made from cashew paste with water or soy sauce, a drop of lemon juice and bell pepper or paprika (I tried it too - an indescribably cool combination!)

*so that you don’t say that I’m talking about rare ingredients here, nut butter can now be found in health food stores and for vegetarians, although, of course, unroasted cashews, pine nuts, sesame seeds, sunflower seeds are suitable - they are soaked for several hours and then ground with water and spices until it becomes a sauce, but for me it’s already too dreary -))

Pine pesto: grind pine nuts without soaking with basil, water and garlic (you will get “pesto”, which is usually used to season zucchini, grated lengthwise “under pasta”)

Grind sunflower seeds or cashew paste with water, a small amount of dry mustard and lemon juice (in a salad it will look like mayonnaise: for example, with celery, apples, boiled broccoli and bell peppers)

Flax sauce (first grind a tablespoon of flax into powder, add 3 tablespoons of water and let it brew for 15 minutes to several hours, then grind again

Sauce for the tropics: from young coconut (the less liquid, the closer to “yogurt”), ground with lemon juice, chili pepper... why not pineapple or mango (in small quantities - as a dressing for cauliflower or salad greens, in in a more diluted form, the same dressing will work, on the contrary, as a base for a stew with crispy salad greens, sprouts, bell peppers (while I was in Russia, this part seemed like.. “well, well..” But in two weeks in Thailand this topic became a whole world of discoveries)

Coconut dressing for the middle zone: the pulp of a ripe coconut (any hypermarket, choose coconuts that have all the “eyes” on the top of the head are black, without mold, the liquid should be noticeably splashing inside) grind with water or coconut water until thick yogurt, cinnamon, cardamom, chili, lemon juice to taste (for example, mixed with grated beets and a couple of finely chopped dates, prunes or dried persimmons - very beautiful and satisfying, the texture resembles beets with homemade cottage cheese.. you can sour this sauce like yogurt by adding a spoonful of sour milk and holding warm)

Warm sauce from boiled broccoli or green beans: IT TURNED OUT JUST SUPER! Boil frozen broccoli or green beans in a double boiler and grind with water, nutmeg, and a tablespoon of cashew paste. By reducing the amount of water, you can turn this sauce into a delicate pate for pancakes or bread, and in dietary reading, this pate is great for stuffing bell peppers or wrapping salad greens into rolls.

Pesto sauce made from fresh broccoli florets, ground with avocado in a powerful blender (optional: with soy sauce or a healthier analogue like Bragg's liquid aminos, garlic, a drop of lemon juice, nutmeg)

Warm sauce from ground baked eggplant (the eggplant is baked whole in a toaster until soft, after which it is ground without skin. Very tasty with fresh or lightly baked tomatoes, garlic and chopped parsley, boiled rice)

Raw poultry yolks (sounds unusual to say the least - but actually tastes good with herbs and tomatoes, for example, and the yolks are a good source of B12 and whole, unprocessed fats)

An integral part of any salad is dressing or salad sauce. The dressing makes the salad juicy and adds additional flavor accents. The most popular dressings in our country are vegetable oil and mayonnaise. But to diversify and improve the taste of many salads, it is worth using other types of dressings. We offer you several simple, universal salad dressing recipes that will add zest to your dishes. Recipes for dressings are designed for 1 kg of salad.

• Table vinegar - 4 tbsp. spoons
• Sugar (or powdered sugar) - 0.5 teaspoon

Whisk all ingredients in a bowl with a fork. The dressing for any vegetable salad is ready!

With vinegar

• Vegetable oil (preferably olive) - 6 tbsp. spoons
• Table vinegar - 2 tbsp. spoons
• Salt and ground black pepper - to taste

Mix mustard, vinegar and salt in a small container. Let it brew for 15 minutes. Using a whisk, thoroughly whisk the olive oil into the mixture, adding it in a thin stream. Finally add black pepper and stir. You can immediately dress the salad.

Salad dressing sauce

• Sour cream - 1/2 cup
• Garlic - 2 cloves
• Mustard (preferably Dijon) - 1 teaspoon
• Vegetable oil - 1 tbsp. spoon
• Juice of 1/2 lemon
• Sugar - 1 teaspoon
• Salt - to taste

Beat sour cream with vegetable oil, mustard, chopped garlic, lemon juice, sugar, and salt. The delicious delicate salad sauce is ready.

Olive

• Olive oil – 200 ml (1 glass)
• Red wine vinegar - 4 tbsp. spoons
• Mustard - 1 tbsp. spoon

Mix oil, wine vinegar and mustard until smooth.

Salad dressing with mustard

• Vegetable oil (preferably olive) - 1/2 cup
• Juice of one lemon
• Mustard - 1 teaspoon
• Garlic - 1 clove
• Pickled cucumber – 1 piece
• Salt and ground black pepper - to taste

Mix lemon juice, mustard, oil, finely grated salted garlic and cucumber. Salt and pepper.

Balsamic

• Balsamic vinegar – 1/3 cup
• Olive oil – 1/2 cup
• Mustard (preferably Dijon) - 1 tbsp. spoon
• Honey – 1 tbsp. spoon
• Juice of 1 lemon

Pour balsamic vinegar into a suitable container, gradually add olive oil, stirring all the time with a whisk.

Add honey, lemon juice, mustard. Add salt, pepper, mix thoroughly. Cover the container and let the sauce brew for 2 hours. The finished balsamic sauce can be stored in the refrigerator for several days.

Soy salad dressing

• Vegetable oil - 1/3 cup
• Soy sauce - 4 tbsp. spoons
• Juice of 1 lemon
• Garlic - 1 clove
• Salt and ground black pepper - to taste

Chop the garlic and mix with the remaining ingredients in a tightly sealed container, season with salt and pepper to taste. Close the container, shake vigorously, and let the sauce sit for 20 minutes.

With yogurt

• Natural yogurt – 200 g
• Juice of 1 lemon
• Sugar - 1 teaspoon
• Salt and ground black pepper - 1/2 teaspoon each

Salad dressing with sour cream

• Sour cream – 200 g
• Apple or wine vinegar - 1 tbsp. spoon
• Sugar - 1 teaspoon
• Salt and ground black pepper - 1/2 teaspoon each

Mix all ingredients thoroughly until smooth.

Greek Salad Dressing
with balsamic vinegar

• Balsamic vinegar - 1/4 tbsp. spoons
• Brown sugar - 2 teaspoons
• Olive oil - 3/4 cup
• Garlic - 2 cloves
• Salt and ground black pepper - 1/2 teaspoon each

Whisk balsamic vinegar with sugar and chopped garlic, add salt and pepper. Without ceasing to stir the sauce, pour in olive oil in a thin stream. Stir until smooth.

Salad dressing with soy sauce

• Soy sauce - 4 tbsp. spoons
• Olive oil - 1/2 cup
• Juice of 1 lemon
• Honey - 2 tbsp. spoons

Mix honey with soy sauce until smooth. Add lemon juice and stir again. While whisking the dressing, gradually add olive oil. The prepared dressing can be stored in a closed container for more than a week.

Vegetable salad is always fast, tasty and healthy! To prevent a vegetable salad from seeming boring, use original recipes for sauces and salad dressings

The simplest vegetable salad that we most often prepare is tomatoes, cucumbers, sweet peppers, onions and a lot of greens. This vegetable salad goes perfectly with a variety of dishes: meat, poultry, fish, potatoes and other vegetables. Even as an independent side dish, a vegetable salad is simply an excellent option for dinner.

Usually everyone dresses vegetable salads with mayonnaise, yogurt, sour cream or vegetable oil. I offer you several original options for dressings for vegetable salad, and every day you will have a new dish on the table from the most ordinary products. I have accumulated recipes for dressings for vegetable salads, which now, friends, I am happy to share with you! Try it and you will definitely find something new for yourself =)

Experiment in the kitchen, it's always interesting =)

Ingredients for a standard vegetable salad:

• Tomatoes – 2-3 pcs.
• Cucumbers – 2-3 pcs.
• Bell pepper – 1 piece
• Onion – 1 pc.
• Lettuce leaves - to taste
• Greens - to taste
• Salt, garlic - to taste

You can add fresh sweet carrots, green peas, broccoli or cauliflower, zucchini, brussels sprouts, cabbage and whatever you like to the salad.

Two useful tips

1. If you like the dressing recipe, but you don’t have one or another ingredient, try replacing it with a similar one. Don't be afraid to mess up your salad dressing. Maybe you can make a great marinade for meat =)

2. Look in the refrigerator and on the shelves of kitchen cabinets. Combine foods you've never combined before. Stir, whisk or grind and add salt to taste. Did you like the resulting salad dressing? Write down the recipe =) Cooking is always about experiments.

We prepare sauces for vegetable salads and more

Dressing recipes can be used for absolutely any salads, as well as for fish, meat, poultry, baked vegetables and pasta. The choice depends only on your taste.

Jamie Oliver's French Salad Dressing

For French dressing you need:

• Dijon mustard – 2 tsp.
• Wine vinegar – 2 tbsp.
• Olive oil – 5-6 tbsp.
• Sea salt – a pinch
• Freshly ground pepper - to taste
• Garlic - to taste

Chop the garlic, add vinegar, oil, mustard, salt, pepper and mix thoroughly.

Mascarpone dressing with herbs

To refuel you need:

• Mascarpone – 6 tbsp.
• Natural yogurt – 2 tbsp.
• Dijon mustard – 1-2 tsp.
• Oregano and thyme - 1 pinch each
• Garlic - to taste

Combine mascarpone with yogurt and stir thoroughly. Add mustard, chopped garlic, dried or fresh herbs and stir again until smooth.

Yogurt sauce for salad

For dressing with yogurt you need:

• Natural yogurt – 5-6 tbsp.
• Wine vinegar – 2 tbsp.
• Olive oil – 1 tbsp.
• Sea salt – a pinch
• Freshly ground pepper - to taste

Combine all products and mix until smooth.

Lemon salad dressing

For lemon dressing you need:

• Juice of 1 lemon
• Olive oil – 6 tbsp.
• Sea salt – a pinch
• Freshly ground pepper - to taste

Combine the products and beat lightly with a whisk.

Peanut sauce

Ingredients:

• Sour cream – 250 g
• Walnut kernels – 200 g
• Garlic - to taste
• Vegetable oil – 1 tbsp.
• Lemon juice – 50 ml
• Salt to taste

Fry the nuts in a frying pan and crush (grind in a blender). Squeeze the garlic through a press. Combine all products and mix thoroughly.

Sour cream dressing with basil is an excellent sauce for vegetable salad

For sour cream dressing you need:

• Sour cream – 100 g
• Grainy mustard – 1 tsp.
• Green basil – 2-3 sprigs
• Garlic - to taste
• Salt, pepper - to taste

Combine sour cream with mustard, chopped garlic, chopped basil, salt and pepper and mix thoroughly.

To refuel you need:

• Olive oil – 6 tbsp.
• Balsamic vinegar – 2 tbsp.
• Sea salt – a pinch
• Freshly ground pepper - to taste

Combine the products and mix thoroughly.

Thousand Island Salad Dressing

To refuel you need:

• Mayonnaise – 150 g
• Ketchup – 2 tbsp.
• Chili – 1 pod (or a pinch of ground red pepper)
• Pickled cucumbers – 50 g
• Olives – 50 g

Finely chop the pickled cucumbers and olives, add mayonnaise, ketchup, chopped chili or ground pepper and mix the sauce thoroughly.

Spicy sour cream sauce with cucumber for salad

For sour cream sauce you need:

• Sour cream – 200 g
• Natural yogurt – 30-50 ml
• Mayonnaise – 30-50 g
• Juice of 1 lemon
• Green onions (preferably chives) - a small bunch
• Shallots – 7-8 pcs (can be replaced with onions)
• Parsley - a small bunch
• Cayenne pepper or ground red pepper - to taste
• Cucumbers – 2 small
• Salt - to taste

Mix sour cream with yogurt and mayonnaise. Finely chop the onion, herbs and cucumbers and add to the sour cream mixture. Add salt, lemon juice and pepper. Mix the sour cream sauce thoroughly.

Mustard sauce with honey - ideal for meat and baked vegetables

It's not a sauce, but a very tasty homemade mustard. By the way, a very tasty sauce is used as... It can also be used as a salad dressing.

For honey mustard sauce you need:

• Yellow mustard seeds – 1 tbsp
• Brown mustard seeds – 1/2 cup
• Wine vinegar – 100 ml
• Dry white wine – 150 ml
• Honey – 100 ml
• Sea salt – a pinch
• Ground white pepper - a pinch

Pour white wine over brown mustard seeds, cover with cling film and leave for 12 hours at room temperature. Grind yellow mustard seeds in a coffee grinder. Combine ground and wine-soaked grains, add vinegar, honey and pepper, mix thoroughly and leave for 2-3 hours. Then add salt and mix. If homemade mustard turns out dry, dilute it with wine.

For a more intense color, you can add saffron or turmeric, and for taste - dried herbs and spices (oregano, tarragon, mint, paprika, cloves, ginger).

Lemon onion dressing

Suitable for baked potatoes and spaghetti.

For lemon dressing you need:

• Cream 20% – 250 ml
• Lemon juice – 2 tbsp.
• Green onions - a few to taste
• Sea salt – a pinch

Chop the onion, pour in the cream, add lemon juice and salt, mix thoroughly.

Caesar salad dressing

To refuel you need:

• Anchovies – 10-15 pcs.
• Parmesan – 100 g
• Olive oil – 200 ml
• Capers – 3 tbsp.
• Juice of 3 lemons
• Zest of 2 lemons
• Dry mustard – 1 tsp.
• Salt - a pinch
• Freshly ground pepper - to taste
• Garlic to taste

Crush the garlic with salt in a mortar, add anchovies, capers, mustard, pepper and zest. Grind thoroughly again until smooth. Add lemon juice and stir. Slowly pour in the oil in a thin stream and continue to knead the mixture with a pestle until you get a homogeneous emulsion. It is convenient for this purpose to use a whisk at the slowest speed. Then add grated cheese and mix.

Mushroom oil for salads

Ingredients for mushroom oil:

• Unscented sunflower oil – 150 ml
• Dried mushrooms – 20-30 g
• Coffee grinder

Grind the mushrooms into powder in a coffee grinder, pour into a small jar, pour in oil, close with a tight lid and shake well until a homogeneous mass is obtained. Leave for 2-3 hours.

Balsamic Vinegar Salad Dressing

Ingredients:

• Lemon – 1 pc.
• Honey – 1 tsp.
• Balsamic vinegar – 1 tbsp.
• Olive oil – 50 ml
• Capers – 2 tbsp.
• Garlic – 2-3 cloves
• Parsley and basil to taste

Chop all the products, put them in a blender and grind into a homogeneous mass.

I will be very glad if you liked the recipes for salad dressings and sauces that I use. Enjoy your meal!

Best regards, Natalie Lissi